Honey Custard

Preparation info

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By Ben Shewry

Published 2012

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  • 2 free-range eggs
  • 3 free-range egg yolks
  • 230 ml ( fl oz) pouring (single) cream (35% fat content)
  • 100 g ( oz) J. Friend & Co. Beechwood Honeydew honey
  • pinch of table salt


Preheat the oven to 110°C (225°F/Gas ½).

Combine all of the ingredients in a medium bowl and whisk well. Pass through a fine sieve and skim off any bubbles. Pour into a loaf (bar) tin, about 20 cm x 9 cm x 6 cm (8 x 3½ x 2½ inches), and cover tightly with plastic wrap. Place the tray in a roasting tray with a tea towel lining the base. Pour warm water into the tray until it is the same level as the custard in the tin and bake for 45 minutes or until the custard is just set. Cool to room temperature, then chill in the refrigerator for at least 3 hours.

Once chilled, pass the custard through a fine drum sieve into a bowl.